Directions

1. Fill the 5.6QT Stock Pot with water, season generously with salt, and bring to a boil. Add in pasta and cook, following package instructions.
2. In the 3QT Sauté Pan, cook the chopped sundried tomato and minced garlic for two minutes over medium heat, stirring frequently. Add in zucchuni and cook for an additional three minutes, stirring occasionally.
3. Next, add the butter to the veggie mixture and let it melt completely, about one minute. Then add the tomato paste and cook while stirring until combined. Add the heavy cream and bring to a boil, stirring occastionally. Reduce heat to low.
4. Sauce will thicken slightly. Once thickened, add 1/2 cup of pasta water (and more as needed) from the boiling pasta and stir to combine. Add spinach if desired, letting it wilt and cook in.
5. Once pasta is cooked to desired texture, strain and add noodles directly into sauce then stir to combine.
6. Remove from heat, add freshly grated parmesan, and stir to combine. Season with salt and pepper to taste.
7. To serve, transfer to serving bowl and add additional parmesan cheese and fresh basil.